Description
Garlic Sauce Choy Sum is a vibrant and healthy vegetable side dish featuring tender choy sum blanched to perfection and topped with a rich, savory garlic-infused oyster sauce. Quick and easy to prepare, this recipe delivers a delightful umami flavor with a subtle sweetness, making it a perfect complement to any meal.
Ingredients
Scale
Vegetables
- 1 bunch Choy Sum – washed and soaked
Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sugar
- 2 tablespoons Peanut Oil (or Vegetable Oil)
- 3 cloves Garlic, freshly chopped
Instructions
- Preparation: Soak and wash the choy sum thoroughly, then rinse under running water to remove any dirt and impurities.
- Boil Water: Bring a large pot of water to a rolling boil to prepare for blanching the choy sum.
- Blanch Choy Sum: Add the choy sum to the boiling water and blanch for 1 to 2 minutes until the stems are tender-crisp. Drain immediately and rinse under cold water to stop cooking and preserve the vibrant green color.
- Prepare Sauce Mixture: In a small bowl, combine oyster sauce, light soy sauce, and sugar. Stir until the sugar dissolves completely.
- Sauté Garlic: Heat the peanut oil in a small saucepan over medium heat. Add the chopped garlic and sauté until fragrant and golden but not burnt, for about 1 minute.
- Cook Sauce: Pour the prepared sauce mixture into the saucepan with garlic. Cook while stirring gently until the sauce thickens slightly, about 1-2 minutes.
- Serve: Drizzle the hot garlic sauce evenly over the blanched choy sum. Serve immediately as a flavorful and nutritious side dish.
Notes
- Use peanut oil or vegetable oil with a high smoke point for best flavor and safety when sautéing garlic.
- Do not overcook choy sum during blanching to maintain its crunch and vibrant color.
- The sauce can be made ahead and warmed gently before serving for convenience.
- Substitute oyster sauce with vegetarian mushroom sauce for a vegetarian option.
- Adjust sugar quantity to taste for balancing the umami and sweetness.
